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Vegetables
Vegetables
 
Categories:
Vegetables Dried beans
Vegetables
Alsatian-Style Sauerkraut
Artichoke Hearts with Foie Gras
Artichokes à la Barigoule
Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca
Asparagus Ragoût
Christian Willer, La Palme d'Or, Cannes
Asparagus with Garden Sauce
Asparagus with Parmigiano Romano
Asparagus, Morel and Potato Ragout with Poultry Jus and Parsley
Autumn Gratin with grain "Tatin" style
Avocado Express
Basic Technique for Gnocchi
Robert Feenie, former chef of Lumière, Vancouver
Bavarian Sauerkraut
Braised Broccoli - Tsjau jie jan
Braised Chicory
Braised Snow Peas with Corn and Tomatoes (Tsie Txie hedoe)
Braised Zucchini - Tsjau jie gwa
Bratkartoffeln - German Sautéed Potatoes
Breadfruit - Basic recipes
Breadfruit and Pumpkin “Migan”
Broccoli alla Romana
Broccoli Loaf
Guy Martin, Restaurant Le Grand Véfour, France
Broccoli with Gorgonzola
Butternut Squash Flan
Charlie Palmer
Cabbage Chips
Cabbage Terrine with Prunes
Caesar's Mushrooms Baked with Sour Cream
Cardoon Gratin
Carrot Gratin
Cauliflower and Seafood Tabbouleh
Celery Root (Celeriac ) Rémoulade
Cherry Tomato and Shellfish Brochettes
Choucroute garnie - Sauerkraut with Assorted Meats
Christmas Beets
Christmas red cabbage with Ribera del Duero red wine
Confit Tomatoes
Confit Tomatoes with Thyme and Vegetable "Spaghetti"
Alain Deluc
Creamed Endives
Crispy Fried Onion Rings (to enhance a simple salad)
Crispy Scallion-Potato Pancakes
Cucumber Spaghetti
Anne Desjardins, L'Eau à la Bouche, Canada
Cucumber Terrine with Horseradish and Large Grain Caviar
Jean-Pierre Vigato, Apicius, France
Cucumber with Yogurt and Peppermint, with Cumin Biscuits
Guy Martin, Restaurant Le Grand Véfour, France
Dried Tomatoes
Guy Martin, Restaurant Le Grand Véfour, France
Eggplant à la Sartenaise
Endives au Gratin
Endives, Ternat-Style
French Toast with Truffles
Fricassée of Ceps with Parsley Juice
Fricassee of Edible Russulas or other mushrooms
Fried Eggplant Fingers
Fried Okra
Futari, West African Vegetable Stew
Glazed New Carrots with Gingerbread Caramel
Frédéric Anton, Le Pré Catelan, France
Glazed Sweet Potatoes & Dried Plums with Ginger
Gourmet Potatoes with 0% Fromage Frais
Grain Gratin with Spinach, Mille-Feuille Style
Gratin of Spring Leeks with Brook Trout
Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, France
Green Beans with Sesame
How to make authentic Belgian "French fries"
How to peel a tomato? (step-by-step recipe)
Michel Roux, The Waterside Inn, United Kingdom
Hungarian Stuffed Cabbage - Szárma
Individual Vegetable Casseroles with Bresse Blue Cheese and Gingerbread Crumble
Jerusalem Artichokes "à la Darphin"
Guy Martin, Restaurant Le Grand Véfour, France
Little Cod-Stuffed Peppers
Firmin & Philippe Arrambide, Les Pyrénées, France
Little Stuffed Vegetables, Nice-Style
Lyonnais Potatoes
Mandioca Frita (Fried Cassava)
Maple Praline Sweet Potatoes
Marianne - Cheese and Potato Pie
Mashed Potatoes with Goat Cheese
Mashed Potatoes with Oil
Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat Cheese
Mushroom Duxelles
Mushroom Tartlets
Per Hallundbaek, Falsled Kro, Denmark
Mushrooms Stuffed with Escargots and Jarlsberg
Onion Tart
Oyster Mushroom Goulash
Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, Restaurant Gérard Besson, Paris
Papas a la Huancaina - Peruvian Potatoes with Cheese and Chili
Peppers Stuffed with Eggplant
Peppers Stuffed with Sheep's Milk Cheese
Pichade - French tomato tart
Plantain Pancakes, Caribbean-Style
Potato and Black Truffle Fritters with Mesclun and Pancetta Salad
Christian Willer, La Palme d'Or, Cannes
Potato Gratin
Potato Gratin - Gratin dauphinois
Potato Knödel (Dumplilngs)
Potato Pancakes from the Berry Region - Pannequets berrichons
Potato Pancakes from Vonnas
Georges Blanc, Restaurant Georges Blanc, France
Potato, Pepper and Thyme Frittata
Potatoes Anna
Potatoes Sarladais-Style
Potatoes with Cheddar
Potée - Braised Cabbage and Meats Auvergne-Style
Potée Alsacienne - Braised Meats with Vegetables
Potée berrichone - French ham and bean stew
Potée, Limousin-Style
Potée, Lorraine-Style
Potée, Vaud-Style
Printanière of Purple Asparagus and Morels
Christian Willer, La Palme d'Or, Cannes
Provençal Tomatoes
Ratatouille
Red Cabbage with Ribera del Duero Wine
Refried Beans - Frijoles Refritos
Roast Yam, Basic recipes
Roasted New Potatoes with 7 Spices
Roasted Peppers
Rösti - Basic recipes
Rösti from Uri, Zurich, Glarus and Appenzell
Rutabaga Gratin
Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion
Sauerkraut as a side dish
Sauté of Wild Mushrooms with Sherry and Crispy Potatoes with Garlic Flower, goat cheese sauce
Sautéed Seasonal Vegetables with Mediterranean Grains
Savory Pumpkin and Bacon Loaf
Scrambled Eggs with Truffles in Brioche
Seafood-Stuffed Tomatoes
Thierry Daraize, Québec
Shallot Gratin with Parmigiano Reggiano and Field Salad
Alain Passard
Slowly Cooked Vegetables with Garlic
Slowly-Cooked Peppers
Smoked Chicken Salad Spinach Wraps with Red Pepper Mayonnaise
Soy Beans with Bamboo Shoots
Spring Leek Rafts with Soft-Boiled Eggs
Spring Leeks, Italian Style
Stampot van Boerenkool met Worst - Curly cabbage with potatoes and sausages
Stir-Fried Carrots
Stir-fried fall vegetables and chestnuts
Stuffed Cabbage Creole
Stuffed Cabbage or Sarma
Stuffed Cabbage Périgord-Style
Stuffed Cabbage Rolls - Finland
Stuffed ceps, Piedmont-style (113.7 cal)
Luisa Marelli Valazza, Al Sorriso, Italy
Stuffed Eggplant - Hünkar Begendi
Stuffed Pattypan Squash
Stuffed Peppers, Turkish-Style
Stuffed Squash, Carbonada en Zapallo
Sweet and Sour Leeks - Tiansuan jiucai
Sweet Potato Fries with Chili Dip
Sweet Potato Ravioli with Sage Butter
Tartiflette
Teriyaki Ground Meat and Mushrooms
Tiny New Potatoes with Aromatic Seasonings
Tomato Crumble
Tomato Rissoles (Tomatokeftedes)
Tomato Rissoles (Tomatokeftedes) - version 2
Tomato, Onion and Pepper Salad with Feta and Olives
Tomatoes Stuffed with Red Rice and Wild Rice
Guy Martin, Restaurant Le Grand Véfour, France
Truffade - Potatoes with Bacon and Tomme Cheese
Truffle Sandwiches - Tastous
Truffles with Cabbage
Jean-Michel Lorain, La Côte Saint-Jacques, France
Vegetable Millefeuilles with Chevre Gratin and Parmesan Tuiles
Vegetable Tamales
Vegetables Cooked over the Coals - 18th century recipe
Warm asparagus and marinated seafood
Johanna Maier, Hotel Hubertus, Austria
West Indian Potée - Braised Meats with Vegetables
White Asparagus Gratinéed with Green Sabayon
White Vegetable Gratin
Wrinkled Potatoes with Spicy Mojo and Green Mojo - Papas Arrugadas
Zucchini and Goat Cheese Terrine with Garlic and Mint
Zucchini Rosti (Pancakes)
Dried beans
Abenaki Beans - 18th century recipe
Bois-Francs Pork and Beans
Cassoulet, Toulouse-Style
Feijoada Completa - Brazilian Meat and Bean Stew
Garbure with Bayonne Ham
Garbure with White Beans
Garbure with White Beans
Green Lentil Cake with Shallot Vinaigrette
Old-Fashioned Pork and Beans
Pork and Beans
Red beans and rice
Terrine of Salt Pork and Green Lentils
White Beans - Basic cooking technique
White Beans with Chorizo and Lobster Medallions
Yoann Peron, Restaurant Aigue Marine, Tréguier, Bretagne
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